Cucumber Salad for Satay

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Serves four.

Yields 2 cups.

by Su-Mei Yu
from Fine Cooking
Issue 52
Last Edit Date: 3/29/2010 4:19:20 PM

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2 medium-small cucumbers, peeled, seeded, and thinly sliced (to yield 2 cups)
2 medium shallots, thinly sliced (to yield 1/4 cup)
6 to 8 fresh bird chiles or 4 to 6 fresh serrano chiles, cored, seeded, and minced (more for a spicier relish)
3 tablespoons granulated suger
1/2 teaspoon kosher salt
Juice of 2 limes (to yield a scant 1/2 cup)
2/3 cup coarsely chopped fresh cilantro
2 tablespoons coarsely chopped unsalted dry-roasted peanuts

In a bowl, combine all the ingredients except the peanuts. Toss gently and let sit for 15 minutes. Transfer to a serving bowl, shower with the chopped peanuts, and serve.

nutrition information (per serving):
Calories (kcal): 110; Fat (g): 3.5; Fat Calories (kcal): 30; Saturated Fat (g): 0.5; Protein (g): 3; Monounsaturated Fat (g): 1.5; Carbohydrates (g): 19; Polyunsaturated Fat (g): 1; Sodium (mg): 250; Cholesterol (mg): 0; Fiber (g): 2;

Photo: Amy Albert

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by pkendric, 9/26/2009This is a great summer salad with nice texture contrast. I tend to follow the recipe except for the peppers, which I frequently substitute with jalapenos or whatever is ripe in the garden.

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